German Style Stuffed Pork

1 (1 pound) pork tenderloin, -trimmed of fat
1/4 cup Raisins
1 cup Light beer
2 Tbsp. Cider vinegar
1/2 cup Soft pumpernickel bread crumbs
1/4 tsp. Grated orange peel
2 Coves garlic, minced
2 Tbsp. Brown sugar
1/4 tsp. Salt
1/4 tsp. Pepper
1/8 tsp. Ground cinnamon

Cut a lengthwise slit down center of tenderloin 2/3 of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness. Combine tenderloin and next 3 ingredients in baking dish.

Cover and marinate in refrigerator 4 hours, turning occasionally. Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove tenderloin from marinade; strain marinade, reserving raisins. Discard marinade.

Add raisins to bread crumb mixture. Combine brown sugar and next 3 ingredients; rub over both sides tenderloin. Spread bread crumbs mixture over tenderloin to within 1/2 inch from edges.

Roll up tenderloin; jelly roll fashion; starting at narrow end. Tie securely with heavy string at 2 inch intervals. Place on rack in shallow roasting pan.

Bake at 400* F. for 55 minutes.

4 servings.